Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming

Autores
Berg, Merel van den; Jara, Federico Luis; Pilosof, Ana Maria Renata
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aims of this research were: i) to investigate phase separation behavior of egg white (EW) and hydroxypropylmethylcellulose (HPMC) mixtures at pH 7 (EW natural pH) or 3 (below EW proteins isoelectric point); ii) to study the impact of this segregation on gelation and foaming properties of the mixed systems as compared to single EW. A sudden phase separation took place at pH 7, while at pH 3 occurred gradually and slowly. In confocal microscopy, fluorescence of EW and HPMC was found on the same locations, indicating complex formation. At pH 7 complexation was more pronounced and the complexes flocculated to form bigger particles bringing on the sudden macroscopic phase separation. At pH 3 the complexes were smaller and did not flocculate with time. The mixtures gelation temperature (Tgel) was similar to HPMC Tgel; however, the storage modulus (G′) initially similar to that of HPMC was then dominated by the protein. A synergism between EW and HPMC regarding G′ was found at both pHs, being this effect higher at pH 3. For textural properties, an improvement on hardness and springiness was found at pH 3. Regarding foaming properties, there was a synergistic effect on foam collapse at pH 3, while foam overrun slightly decreased and drainage did not show differences as compared to single EW. Thus, although depending on pH conditions, it is possible to improve gelation and foaming of EW by adding HPMC. Improvement was mostly found below the iso-electric point of EW.
Fil: Berg, Merel van den. Wageningen University and Research Centre; Países Bajos
Fil: Jara, Federico Luis. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Egg White
Hydroxypropylmethylcellulose
Phase Separation
Gelation Properties
Foaming Properties
Ph-Dependence
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/42725
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/42725
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foamingBerg, Merel van denJara, Federico LuisPilosof, Ana Maria RenataEgg WhiteHydroxypropylmethylcellulosePhase SeparationGelation PropertiesFoaming PropertiesPh-Dependencehttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2The aims of this research were: i) to investigate phase separation behavior of egg white (EW) and hydroxypropylmethylcellulose (HPMC) mixtures at pH 7 (EW natural pH) or 3 (below EW proteins isoelectric point); ii) to study the impact of this segregation on gelation and foaming properties of the mixed systems as compared to single EW. A sudden phase separation took place at pH 7, while at pH 3 occurred gradually and slowly. In confocal microscopy, fluorescence of EW and HPMC was found on the same locations, indicating complex formation. At pH 7 complexation was more pronounced and the complexes flocculated to form bigger particles bringing on the sudden macroscopic phase separation. At pH 3 the complexes were smaller and did not flocculate with time. The mixtures gelation temperature (Tgel) was similar to HPMC Tgel; however, the storage modulus (G′) initially similar to that of HPMC was then dominated by the protein. A synergism between EW and HPMC regarding G′ was found at both pHs, being this effect higher at pH 3. For textural properties, an improvement on hardness and springiness was found at pH 3. Regarding foaming properties, there was a synergistic effect on foam collapse at pH 3, while foam overrun slightly decreased and drainage did not show differences as compared to single EW. Thus, although depending on pH conditions, it is possible to improve gelation and foaming of EW by adding HPMC. Improvement was mostly found below the iso-electric point of EW.Fil: Berg, Merel van den. Wageningen University and Research Centre; Países BajosFil: Jara, Federico Luis. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/42725Berg, Merel van den; Jara, Federico Luis; Pilosof, Ana Maria Renata; Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming; Elsevier; Food Hydrocolloids; 48; 6-2015; 282-2910268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2015.03.001info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X15001095info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:00:23Zoai:ri.conicet.gov.ar:11336/42725instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:00:23.478CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
title Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
spellingShingle Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
Berg, Merel van den
Egg White
Hydroxypropylmethylcellulose
Phase Separation
Gelation Properties
Foaming Properties
Ph-Dependence
title_short Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
title_full Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
title_fullStr Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
title_full_unstemmed Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
title_sort Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
dc.creator.none.fl_str_mv Berg, Merel van den
Jara, Federico Luis
Pilosof, Ana Maria Renata
author Berg, Merel van den
author_facet Berg, Merel van den
Jara, Federico Luis
Pilosof, Ana Maria Renata
author_role author
author2 Jara, Federico Luis
Pilosof, Ana Maria Renata
author2_role author
author
dc.subject.none.fl_str_mv Egg White
Hydroxypropylmethylcellulose
Phase Separation
Gelation Properties
Foaming Properties
Ph-Dependence
topic Egg White
Hydroxypropylmethylcellulose
Phase Separation
Gelation Properties
Foaming Properties
Ph-Dependence
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aims of this research were: i) to investigate phase separation behavior of egg white (EW) and hydroxypropylmethylcellulose (HPMC) mixtures at pH 7 (EW natural pH) or 3 (below EW proteins isoelectric point); ii) to study the impact of this segregation on gelation and foaming properties of the mixed systems as compared to single EW. A sudden phase separation took place at pH 7, while at pH 3 occurred gradually and slowly. In confocal microscopy, fluorescence of EW and HPMC was found on the same locations, indicating complex formation. At pH 7 complexation was more pronounced and the complexes flocculated to form bigger particles bringing on the sudden macroscopic phase separation. At pH 3 the complexes were smaller and did not flocculate with time. The mixtures gelation temperature (Tgel) was similar to HPMC Tgel; however, the storage modulus (G′) initially similar to that of HPMC was then dominated by the protein. A synergism between EW and HPMC regarding G′ was found at both pHs, being this effect higher at pH 3. For textural properties, an improvement on hardness and springiness was found at pH 3. Regarding foaming properties, there was a synergistic effect on foam collapse at pH 3, while foam overrun slightly decreased and drainage did not show differences as compared to single EW. Thus, although depending on pH conditions, it is possible to improve gelation and foaming of EW by adding HPMC. Improvement was mostly found below the iso-electric point of EW.
Fil: Berg, Merel van den. Wageningen University and Research Centre; Países Bajos
Fil: Jara, Federico Luis. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The aims of this research were: i) to investigate phase separation behavior of egg white (EW) and hydroxypropylmethylcellulose (HPMC) mixtures at pH 7 (EW natural pH) or 3 (below EW proteins isoelectric point); ii) to study the impact of this segregation on gelation and foaming properties of the mixed systems as compared to single EW. A sudden phase separation took place at pH 7, while at pH 3 occurred gradually and slowly. In confocal microscopy, fluorescence of EW and HPMC was found on the same locations, indicating complex formation. At pH 7 complexation was more pronounced and the complexes flocculated to form bigger particles bringing on the sudden macroscopic phase separation. At pH 3 the complexes were smaller and did not flocculate with time. The mixtures gelation temperature (Tgel) was similar to HPMC Tgel; however, the storage modulus (G′) initially similar to that of HPMC was then dominated by the protein. A synergism between EW and HPMC regarding G′ was found at both pHs, being this effect higher at pH 3. For textural properties, an improvement on hardness and springiness was found at pH 3. Regarding foaming properties, there was a synergistic effect on foam collapse at pH 3, while foam overrun slightly decreased and drainage did not show differences as compared to single EW. Thus, although depending on pH conditions, it is possible to improve gelation and foaming of EW by adding HPMC. Improvement was mostly found below the iso-electric point of EW.
publishDate 2015
dc.date.none.fl_str_mv 2015-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/42725
Berg, Merel van den; Jara, Federico Luis; Pilosof, Ana Maria Renata; Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming; Elsevier; Food Hydrocolloids; 48; 6-2015; 282-291
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/42725
identifier_str_mv Berg, Merel van den; Jara, Federico Luis; Pilosof, Ana Maria Renata; Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming; Elsevier; Food Hydrocolloids; 48; 6-2015; 282-291
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2015.03.001
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X15001095
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.48226

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